Its that time of year! The time when we all try and recover from all the sweet treats and fatty foods we ate during the holiday season. More veggies you say? Eating clean? Going low carb or Keto? Here are five foods you can prep to make sure you can always throw together a delicious meal no matter how busy you get.

Roast Carrots

Peel a bunch or carrots, toss them in olive oil, salt, and pepper and roast at 400 until soft and with ever so slightly burnt ends.

  1. Eat these as is as a side dish
  2.  Toss into your salad
  3. Add to a sandwich or wrap

Other veggies to roast: Cauliflower, broccoli, asparagus, white potato, sweet potato, beets, Brussels sprouts, onions

Boiled Eggs

Perfect jammy eggs are a wonderful luxurious touch you can add to any meal. They are easy to make and make even the simplest salad feel fancy!

Let your eggs come to room temperature. Prep a large bowl full of ice water. Bring water to a boil. Gently slip in your eggs and boil for 6.5 minutes. Remove eggs from pan and slip into the ice water. Chill until they are just a little warm, about 2 minutes. Peel

  1. Add to salad
  2. Make avocado toast and eggs
  3. Add to chicken or tuna salad
  4. Add to asian noodle soup (use spiraled zucchini for your noodles if you are going low carb for the new year)
  5. Grate over roasted asparagus
  6. Eat as is with salt and pepper

Cooked Beans

I know you can buy these in a can… but they are extreamly simple to make and just so much more delicious when you make them at home. I promise!

Soak black beans, white beans or chickpeas in salted water for 18-24 hours.

Drain and rinse then simmer with some olive oil, salt and pepper, and a bay leaf or a bit of lemon peel until soft and creamy

  1. Serve as a side dish
  2. Transform into a soup
  3. Puree and use as a sandwich spread or a dip
  4. Toss in a salad

Vinaigrette

These are not just for salads. Seriously a little vinaigrette can brighten up almost anything you are eating 

Have it on hand to:

  1. Toss with your roast veggies
  2. Dress your salad
  3. Dress your sandwiches or eraps
  4. Marinate chicken or fish
  5. Drizzle over roasted meats

Basic Vinaigrette

1 part Vinegar or citrus juice

2 parts good olive oil

1-2 tsp dijon mustard

1 tsp minced shallot

salt/pepper to taste

Add all ingredients into a jar and shake until thoroughly combined. Dip a lettuce leaf in and taste. If it tastes too tart add some olive oil. If it does not taste tart enough add more vinegar. Taste again and continue to adjust until you like the balance. Adjust seasoning once you have the tartness level where you want it.

Nut Butter Vinaigrette

1 tablespoon your favorite nut butter: tahini, peanut butter, cashew butter or almond butter

2 tablespoons acid: lemon, lime, Apple cider vinegar, champagne vinegar, rice wine vinegar, sherry vinegar

A pinch of seasoning: salt, pepper, chili flake, minced shallot, onion powder, garlic powder, soy sauce, fish sauce, mustard

Add all ingredients into a jar and shake until thoroughly combined. Dip a lettuce leaf in and taste. If it tastes too tart add some olive oil. If it does not taste tart enough add more vinegar. Taste again and continue to adjust until you like the balance. Adjust seasoning once you have the tartness level where you want it.

Quick Pickle

This one takes a little more planning ahead, but minimal effort. Once you have them, you can quickly grab them and jazz up any meal!

  1. Add to sandwiches
  2. Eat as a snack with a little prosciutto or smoked turkey
  3. Add to a taco
  4. Use the brine as a marinade
  5. Use the brine in your vinaigrette
  6.  eat with roasted meats like carnitas, brisket, chicken, pulled pork

1 lb Veggie of your choice: Onion, radishes, carrots, cucumbers, green beans, cauliflower, fennel, yellow squash or zucchini.

a few sprigs of herbs of your choice: oregano, dill, rosemary, fennel fronds

1 tsp whole mustard seeds, peppercorns, coriander, or juniper (or combine your faves)

1-2 cloves smashed garlic (optional)
1 cup water
1 cup vinegar rice or apple cider
1 tablespoon kosher salt (diamond crystal)
1 tablespoon sugar (also optional)
2 pint size jars or 1 4 pint jar

WASH your jars and lids and dry thoroughly
Prep your veggies (wash, peel and cut to the desired size. Spears, slices, dice whatever you want)
Add herbs and spices and garlic if using to jar
pack in your veggies. Leave 1/2” space at the top. Put in as much veg as you can without breaking or crushing them.
in a saucepan combine vinegar, water, salt, and sugar and bring to a boil stirring to ensure everything is dissolved
Pout into jars, leaving a 1/2 inch from the top.

Gently tap the jars to get out any air bubbles and add more brine if needed. Top and allow them to cool at room temp. Once totally cooled you can put them in the fridge. You can open and use after 48 hours, the longer they sit, the better they will taste. Date your jars, they are edible for about 2 months…. if they last that long!

Want More? Check out these recipes!

 

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